Grilled Blackened Salmon

Blackened-Salmon

Blackened salmon is one of my favorite recipes as it combines two of my favorite things: salmon and some wicked heat. Be warned as this recipe will not only stretch the heat tolerance of your taste buds, but also your pantry and spice rack to their limits.

Blackened salmon is one of my favorite recipes as it combines two of my favorite things: salmon and some wicked heat. Be warned as this recipe will not only stretch the heat tolerance of your taste buds, but also your pantry and spice rack to their limits.

Grilled Blackened Salmon

Rating: 51

Prep Time: 15 minutes

Cook Time: PT10-20M

Total Time: 35 minutes

Grilled fish is a tasty delight - spices rubbed on the surface of the flesh will create layers of flavor. Blackened salmon is one of my favorite recipes as it combines two of my favorite things: salmon and some wicked heat. Be warned as this recipe will not only stretch the heat tolerance of your taste buds, but also your pantry and spice rack to their limits. ~ The Grillin' Fools

Ingredients

  • 2-4 salmon filets?2 tbsp paprika?1 tsp cayenne pepper?1 tsp chipotle powder?1 tsp ancho chili powder?1/2 tsp oregano?1/2 tsp onion powder?1/2 tsp white pepper?1/2 tsp black pepper?1/4 tsp thyme?1/4 tsp basil?pinch of ground mustard

Instructions

  1. Make sure to remove the pin bones by running your fingers over the flesh of the fish and removing any bones with tweezers or needle nose pliers.
  2. Combine all ingredients except the salmon in a bowl - When mixed together the spice rub will be quite red
  3. Place the salmon skin side down and drizzle with olive oil
  4. Dust each filet with as much rub based on how much heat you desire.  (I generally do one heavy and one light)
  5. Place the salmon in the fridge for an hour and prepare the grill. (For this meal I used the Char-Broil 500 and put a chunk of onion in the coals as well as some apple wood chips.)
  6. Remove the salmon from the fridge and hit each filet with a little coarse salt, place the salmon on the grill skin side down. Close the lid for about five minutes. 
  7. Lift the lid and use a spatula to turn the salmon - close the lid for about 3-5 minutes
  8. Lift the lid and remove the salmon. Allow to rest in warm area while preparing the plates. You can check for internal temperature of 145°F or use a sharp knife and insert into the flesh and gently pry apart to see if the flesh is opaque.

 

remove-pin-bones

Make sure to remove the pin bones in the salmon by running your fingers over the flesh of the fish and removing any bones with tweezers or needle nose pliers.

combined-ingredients-rub

Combine all ingredients except the salmon in a bowl.

spice-rub

When mixed together the spice rub will be quite red.

drizzle-oil-salmon

Place the salmon skin side down and drizzle with olive oil.

dusted-rub

Dust each filet with as much rub based on how much heat you desire. I did one heavy and one light. Place the salmon in the fridge for an hour while you prepare the grill.

Char-Broil-500X

For this meal I used the Char-Broil 500X portable charcoal grill and put a chunk of onion in the coals ...

Check out the Char-Broil 500x portable charcoal grill. Perfect for camping, tailgating or your backyard cookouts!

apple-wood-chips

...as well as apple wood chips.

salmon-on-grill

I took the salmon from the fridge and hit each filet with a little coarse salt. After that I put the salmon on the grill skin side down and closed the lid for (about) five minutes.

salmon-squash-on-grill

At (about) 5 minutes I opened the hood and placed slices of squash on the hot grates, each with a little of the blackening rub on applied to both sides. I also used a spatula to turn the thinner of the two pieces of salmon.

two-pieces-salmon-on-the-grill

About two minutes later I used a spatula to turn the other piece of salmon.

plated-blackened-salmon

About three minutes later I removed the thinner piece of salmon and two minutes after that I removed the thicker piece and plated both pieces with the grilled squash.

 

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